Influence of Oil Temperature on the Quality of Deep-Fat Fried Onion Slices

Autor:	Hansen, S. L.
Zdroj:	Irish Journal of Agricultural and Food Research, 1998 Jun 01. 37(1), 61-67.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25562318 Zobrazit plný text záznamu